Tag Archives: vegetarian

I made this soup in Barcelona in the fall when I was inspired by all of the locally grown, seasonal vegetables. Sweet potatoes and black beans are a perfect base for making a vegan soup, providing a nourishing and warming start, that’s built on with a medley of other vegetables and spices. It’s perfect as a meal by itself with a hearty whole grain bread to dip into it, or combined with a salad. On a sunny fall day, combat the brisk weather with this warming vegetarian soup.

Add the chopped onion and cook until the onions are translucent, around 5 minutes.

Add the finely minced garlic, chopped leaks and salt and cook for around 10 minutes.

Add sweet potatoes, carrots, zucchini and mushrooms and cook for around 15 minutes.

Add vegetable broth, spices, tomatoes and black beans and bring to a boil for 5 minutes.

Cover and reduce heat to low to simmer until the vegetables are tender, around 15 minutes, stirring occasionally.

Purée soup to desired consistency with an immersion blender.

Add the juice from the 1/2 lemon and season to taste with salt and pepper.

The finished soup

My vegan sweet potato and black bean soup tastes great fresh, you can refrigerate it for up to a week or freeze it and thaw it out whenever you need a quick and easy meal. This quick and cheap vegan soup can be made in a large batch to keep you satisfied for weeks to come.

I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. This easy soup recipe requires a simple list of ingredients, but results in a rich, complex vegetarian onion soup that will satisfy you when you crave a savoury treat.

Thinly slice the onions and mince the garlic. Thin slices will speed the caramelization process.

Heat the margarine and oil in a large heavy-bottomed pot or skillet. When the margarine has melted, add the onions and cook until the onions are translucent, about 10 minutes.

Onions for Vegan French Onion Soup Recipe

Add the sugar, salt and garlic and continue occasionally stirring the onions, making sure to not let them burn. Cook until the onions are a caramel colour, about 30 to 40 minutes.

Heat the vegetable stock.

Dissolve the flour in a 1/4 cup hot stock. Stir into the onions and cook for another 4 to 5 minutes.

Caramelized Onions for Vegan French Onion Soup

Add the onions to the pot with the vegetable stock, and deglaze the onion pan with brandy or hot stock to get all the tasty caramelized onion bits.

Bring the soup to a simmer, add the brandy and cover. Simmer the soup for 1 hour. Check occasionally and add water if the level has reduced significantly.

Reduce heat to bring the soup below boiling temperature. Dissolve the miso in 1/4 cup broth and stir into the soup. It’s important not to boil the miso since doing so will break down the beneficial bacteria and enzymes it contains. Cook at a medium low temperature for 30 minutes.

Vegan French Onion Soup in the Pot

Portion soup into bowls, top with slices of French bread and sprinkle with nutritional yeast. Enjoy!

This vegan onion soup can be refrigerated for up to a week or frozen and thawed when you crave the rich broth and caramelized onions. Now you know how to make French onion soup for vegans. I hope you enjoy this simple French onion soup as much as I do!

The winter leek season is starting to wind down but there’s still time to take advantage of fresh leeks and make a vegetarian leek soup that will fill you up with a hearty and healthy combination of simple ingredients. I like to cook this soup on the weekend and then enjoy delicious leftovers for the rest of the week. This vegetarian leek and potato soup recipe is quick to make but will impress everyone with how creamy, thick and rich it tastes while being nutritious and low calorie. Try making the soup now and then save this simple recipe until the start of the summer leak season. This vegan soup recipe takes about 20 minutes to prepare and an hour in total cooking time.

Trim the dark green tops and roots from the leeks. Slice them in half lengthwise and wash thoroughly. Cut crosswise into 1/4-inch-thick half-moons. Finely dice the garlic.

Sautéing Leeks for Vegan Potato Leek Soup

Heat the two tablespoons of vegetable oil in heavy-bottomed pot that holds at least 4 litres. Add leeks and garlic and salt. Cook, stirring occasionally, until leeks are softened but not browned, about 7 minutes.

While the leeks are cooking cut the potatoes in half lengthwise and then slice into 1/2-inch-thick half-moons. Continue to occasionally stir the leeks.

Add the vegetable stock. Bring the soup to a boil. Lower heat to simmer, cover, and let cook until potatoes are soft, around 40 minutes.

Vegan potato leek soup cooking in pot

Stir in the extra-virgin olive oil. Purée soup to desired consistency with an immersion blender. Add some more salt and pepper until it tastes delicious.

You can serve this vegetarian soup as a meal by itself or as a side. This vegan leek soup is just as good reheated as it is fresh and will keep in refrigerator for up to one week. This leek soup also freezes well to satisfy your out-of-season leek cravings.

This vegan borscht recipe makes a hearty and healthy soup. Borscht is a classic Eastern European soup that comes in many variations. Including potatoes and puréeing the soup with an immersion blender creates a thick and creamy beet soup that will fill you up. It’s perfect as a main dish with fresh, crusty bread to dip into the soup or as a side with a salad or sandwich. If you’re looking for the perfect vegan soup recipe to cook for your friends, this could be it.

Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.

Heat the olive oil in a large soup pot over medium heat. Sauté the onions and garlic until the onions are translucent (about 5 minutes).

Add the potatoes, beets and carrots and sauté for another 5 minutes

Add the vegetable stock and salt and bring the soup to a boil for 10 minutes.

Add the shredded cabbage, reduce heat and cover. Simmer for 30-40 minutes, until the vegetables are tender.

Purée the soup with an immersion blender to your desired consistency. To prevent all of the vegetables from being puréed, remove 3 cups of vegetables before puréeing and add back afterwards.

Add salt and pepper to taste and add the freshly squeezed lemon juice.

Garnish with chopped dill and serve hot.

Leftovers will last for about a week in the fridge and the soup tastes even better reheated as the flavours have time to mingle. An hour of cooking will leave you with leftovers for a whole week. You can also freeze this vegetarian soup and microwave it if you’re in a hurry.

This is one of my favorite vegan soup recipes. It’s easy to make, uses easy to find ingredients and most importantly, is delicious. This vegan pea soup is healthy, low in fat, easy, cheap, hearty and filling. It’s great to eat as a meal in itself or as a side with a salad or sandwich.

Put the ingredients in a heavy bottom pot, and bring to a boil for 5 minutes. Reduce heat to medium-low and cover loosely.

Check the water level and stir the soup every 20 minutes. If necessary, add water to keep the vegetables submerged.

Cook for at least 1 hour. When done, the potatoes should be completely cooked and the peas should be very soft and mushy.

Vegetarian Green Pea Soup Recipe

Purée the soup with an immersion blender

Leftovers will last for about a week in the fridge and the soup tastes just as good reheated as it does fresh. An hour of cooking will leave you with leftovers for a whole week. You can also freeze the soup and microwave it when you’re in a hurry. I hope you enjoy my vegetarian green pea soup as much as I do.